Empanada de Pipián (Colombian Potato and Peanut Empanadas)

🧂 Ingredients

• 400g Pre-cooked corn masa for empanadas (harina de maíz precocida)(Ensure it's specifically for empanadas or arepas, not regular cornmeal. Brands like P.A.N. or Masarepa work well.)
• 500g Potatoes(Yukon Gold or other waxy potatoes are recommended for their creamy texture when mashed.)
• 100g Raw, unsalted peanuts(Ensure they are raw and unsalted for the best flavor base.)
• 1 tbsp Achiote powder or paste (onoto)(For color and a subtle earthy flavor. Adjust to desired color intensity.)
• 4 Eggs(Hard-boiled and finely chopped for the filling.)
• For frying Vegetable oil(A neutral oil like canola, sunflower, or vegetable oil.)
• To taste Salt
• As needed Water(For the masa and blending the pipián.)

👨‍🍳 Instructions

1. 1

   Prepare the potatoes: Peel and quarter the potatoes. Place them in a pot, cover with cold water, add a generous pinch of salt, and bring to a boil. Cook for about 20-25 minutes, or until fork-tender. Drain thoroughly and mash until smooth. Set aside to cool slightly.

   ⏱️ 25 minutes
2. 2

   Make the pipián (peanut sauce): In a blender or food processor, combine the raw peanuts and achiote powder/paste. Add about 1/4 cup of water (or enough to help it blend) and process until you achieve a thick, smooth paste. You may need to scrape down the sides of the blender a few times. Season with salt to taste.

   ⏱️ 10 minutes
3. 3

   Assemble the filling: In a bowl, combine the mashed potatoes with the pipián paste. Mix well until evenly incorporated and the mixture has a vibrant orange-yellow hue. Finely chop the hard-boiled eggs and gently fold them into the potato-peanut mixture. Taste and adjust seasoning with salt if necessary. The filling should be moist but firm enough to hold its shape.

   ⏱️ 10 minutes
4. 4

   Prepare the masa: In a separate bowl, place the corn masa. Gradually add warm water, mixing with your hands until a soft, pliable dough forms. It should not be sticky. Knead for a few minutes until smooth. If it feels too dry, add a little more water; if too wet, a little more masa.

   ⏱️ 10 minutes
5. 5

   Form and fill the empanadas: Take a portion of the masa (about the size of a golf ball) and flatten it into a thin disc (about 4-5 inches in diameter) in your palm or using a tortilla press lined with plastic wrap. Place about 1-2 tablespoons of the filling in the center of the disc. Carefully fold the masa over the filling to create a half-moon shape. Pinch the edges firmly to seal, then crimp them decoratively with a fork or by folding the edge over itself (repulgue) to ensure they don't open during frying.

   ⏱️ 20 minutes
6. 6

   Fry the empanadas: Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 175°C (350°F). Carefully place 2-3 empanadas into the hot oil, ensuring not to overcrowd the pot. Fry for about 4-6 minutes per side, or until deep golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining empanadas.

   ⏱️ 15 minutes

💡 Pro Tips

• ✓Cauca specialty: This recipe is a traditional preparation from the Cauca region of Colombia.
• ✓Peanut sauce is key: The pipián provides the signature flavor and color; don't skip this step.
• ✓Serve with ají: Empanadas de Pipián are traditionally served with a spicy Colombian ají (hot sauce) for an extra kick.
• ✓Draining is important: Ensure empanadas are well-drained on a wire rack to maintain crispiness.

🔄 Variations

• More peanut: Increase the amount of peanuts in the pipián for a more intense peanut flavor.
• With hogao: Some variations include a small amount of hogao (a Colombian tomato and onion sofrito) in the filling for added complexity.
• Baked version: For a lighter option, brush empanadas with oil and bake at 200°C (400°F) until golden brown.

🥗 Nutrition

Per serving